Oregon Pinot Noir from Pete Dredge, although made in the same way as his Tassie wines with some whole bunch and whole berry inclusions. This red comes from the Dukes Vineyard which is the lower elevation vineyard amongst the two Dr Edge Oregon plots, sitting 200 feet. It's a windy maritime vineyard, producing fruit with tougher skins, the style more tannic, savoury.
GARY WALSH - THE WINE FRONT
I’ve been to Portland a few times. Nice town. Never ventured up county though. Eola-Amity is one of the cooler spots for growing Pinot Noir, apparently. In the southern bits of the Willamette Valley. It’s rosy and spicy, with a crushed rock feel, red cherry and strawberry, and a slight smokiness. Medium-bodied, sappy and full of fresh cherry and red fruit, a smattering of aromatic herbs, tannin has a fine chalky feel offering sure grip, and then a spicy and floral vanilla-tinged finish of excellent length. So vibrant and engaging. Beautiful wine. Distinct sense of place, too.
Attractive violets and autumnal, foresty notes of wood and leaves with spiced blueberry pastry and red to dark cherries. This is complex pinot. The palate has salient, red-cherry flavors, set in vibrant mode, with succulent acidity and sporting fine, fresh tannins that deliver impressive body and depth. Drink or hold.